Tag Archives: vegan

Raw Cauliflower Salad

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This salad has everything: raw cauliflower, jarred artichoke hearts, pepperoncini, grape tomatoes, kalamata olives, vegan mozzarella, and raw pumpkin seeds!

But, perhaps you’re not a fan of cauliflower. That’s ok. Not everyone likes cruciferous vegetables. If that’s the case, you can just be polite, nod your head and say, ‘No thank you’ like (hopefully) your parents or grandparents taught you. This recipe makes a LOT. Serves 4-6 easily as a side dish. Though, I’ve eaten it as a main dish with a slice of bread and a glass of wine for dinner when I don’t feel like cooking.

  • 1 head of cauliflower, washed, trimmed, and cut into bit size pieces
  • 1 red bell pepper, diced
  • 1/2C pepperoncini peppers
  • 1/2C kalamata olives, diced, or whole if you prefer!
  • 1/4C raw pumpkin seeds
  • 1/2C vegan mozz
  • handful of grape tomatoes (optional)

Dressing:

For the dressing I just used some of the liquid from the jar of pepperoncini and a little bit of olive oil. I’ve also used white wine vinegar and oil in another version. You can also omit the oil altogether. I like the punch that the juice from the jarred peppers gives this salad.

Assemble!

Add all ingredients in a large bowl then add the dressing. This is such a nice and crunchy salad to have for lunch or even dinner. It makes a LOT. Enjoy!

Cauliflower salad

Vegan Tofu Scramble

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Waaay back in the day, I used to buy the boxed version of Tofu Scramble. It was basically just all the spices you would add to your tofu, which was cool for a (then) new vegetarian. I made tofu scramble often even though I also ate eggs. Now, I don’t buy eggs, I will eat them in some things but I’m really trying to move towards being vegan. Anyway, enough about me.

This is a super fast recipe. You can add whatever vegetables you’re feeling or what you have on hand. I like adding bell pepper and sometimes greens. I also like this scramble with either black beans or chickpeas too. For spices, you will need nutritional yeast, turmeric and if you choose, umami powder (I get mine from TJ’s) and, if you like it spicy, crushed red pepper flakes and possibly some Tajin.

  • 1 14oz pkg. extra firm tofu
  • diced red bell pepper
  • 1/2 C chickpeas
  • nutritional yeast
  • turmeric
  • umami powder (optional)
  • crushed red pepper flakes
  • 1-2 tsp canola oil
  • salt to taste

Directions:

Drain the tofu in a fine mesh strainer over a large glass bowl. You’re going to want to press all the water out of the tofu.

Once that’s done, break up the tofu a little bit with a fork. Don’t break it up too much though. Large pieces are encouraged. Add nutritional yeast and the rest of the spices. (You can eyeball this part and add however much you wish.) I also add a tiny bit of canola oil at this point so the spices will coat the pieces of tofu. Mix with fork until the tofu is well-coated.

Sauté the vegetables and chickpeas in whatever oil (or spray) you use, add tofu mixture and continue to cook for 5-7 min. This definitely makes enough for 2-3 people, or, multiple meals for one person.

Boom, breakfast is ready.

Vegan Ricotta “Cheese”

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I wanted to make some vegan lasagna for my Christmas dinner and this recipe is the perfect consistency of ricotta cheese (from what I recall. I rarely ate it to begin with.) You can adjust ingredients to your taste as the recipe is easily adaptable.

  • 1 14oz pkg extra firm tofu
  • juice of 1/2 -1 lemon
  • 4TB nutritional yeast
  • basil, oregano to taste

  1. Make sure you fully drain and press out the liquid from the tofu. I placed the block in a fine mesh strainer and placed that over a bowl, then covered the tofu with a paper towel and pressed out a lot of liquid, more so than just draining the water out of the package.
  2. Transfer tofu to bowl and mash up with a fork.
  3. Add lemon juice, nutritional yeast and seasonings. I don’t think you need salt because the nutritional yeast is salty enough, but, that’s up to you!
  4. Mix until combined. You’re done!

I really love this “cheese” and I would even eat it on crackers as a cheese dip.

Next up: add this to the lasagna!